Roast Beef With Mushroom Ragout Recipes

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BEEF AND MUSHROOM RAGOUT



Beef and Mushroom Ragout image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

4 cups veal stock
2 tablespoons vegetable oil
1 pound 2 ounces of beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
1/2 pound white button mushrooms, sliced
1 teaspoon Dijonstyle mustard
3 tablespoons heavy cream
1/2 teaspoon salt
Freshly ground black pepper
4 scallions, white and green parts only, sliced 1/4-inch thick on the diagonal
Spatzle (recipe above)

Steps:

  • In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
  • Prepare the spatzle as directed in the above recipe.
  • Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
  • Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

SLOW-ROASTED BEEF TENDERLOIN WITH DOUBLE-MUSHROOM RAGOûT



Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût image

Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.

Provided by Susie Middleton

Categories     Main Course

Yield 8

Number Of Ingredients 6

2 Tbs. extra-virgin olive oil
2 tsp. coarsely chopped fresh thyme
2 tsp. minced garlic
Kosher salt and freshly ground black pepper
4-lb. beef tenderloin roast, preferably from the thicker end, trimmed of silver skin and chain
1 recipe Double-Mushroom Ragoût

Steps:

  • Position a rack in the center of the oven and heat the oven to 250°F. In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it. Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130°F for medium rare, about 1 hour. Transfer to a carving board, tent with foil and let rest for at least 20 minutes before serving. Cut the tenderloin crosswise into 1/2-inch slices. Serve with the ragoût.

Nutrition Facts : ServingSize 8, Calories 670 kcal, Fat 430 kcal, SaturatedFat 20 g, TransFat 48 g, Carbohydrate 9 g, Fiber 2 g, Protein 47 g, Cholesterol 190 mg, Sodium 390 mg, UnsaturatedFat 22.5 g

MUSHROOM SLOW COOKER ROAST BEEF



Mushroom Slow Cooker Roast Beef image

This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.

Provided by J

Categories     Main Dish Recipes     Roast Recipes

Time 9h5m

Yield 8

Number Of Ingredients 5

1 pound sliced fresh mushrooms
1 (4 pound) standing beef rib roast
1 (1.25 ounce) envelope onion soup mix
1 (12 fluid ounce) bottle beer
ground black pepper

Steps:

  • Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 6.2 g, Cholesterol 82.5 mg, Fat 28.1 g, Fiber 0.9 g, Protein 24.4 g, SaturatedFat 11.2 g, Sodium 452.7 mg, Sugar 1.1 g

MUSHROOM RAGOUT



Mushroom Ragout image

I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.

Provided by Luby Luby Luby

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb mixed mushroom (such as shitake, cremini or button mushroom)
2 tablespoons butter
2 tablespoons butter
1 medium shallots or 1/2 small onion, chopped
1/2 teaspoon kosher salt
fresh ground black pepper
3 sprigs fresh thyme, leaves stripped off stems
1 tablespoon minced garlic (or less depending on preference)
1/2 cup madeira wine or 1/2 cup white wine
1/3 cup heavy cream

Steps:

  • Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
  • Remove the shitake stems and discard.
  • Quarter the mushrooms and set aside.
  • Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
  • Add the mushrooms to the skillet in a single layer in the pan.
  • Do not pile the mushrooms on top of one another.
  • Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
  • If skillet seems dry add the additional 2 tablespoons butter.
  • Cook until nicely browned, about 5 minutes.
  • Add the shallot or onion and garlic and cooked until softened about 3 minutes.
  • Add the salt, pepper, and thyme.
  • Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
  • Add the heavy cream and bring to a boil.
  • Cook for about 45 seconds to 1 minute.
  • Remove from heat and serve.

ROAST BEEF WITH MUSHROOM SAUCE



Roast Beef with Mushroom Sauce image

This recipe is a classic country dish. The sauce will become a mushroom lover's favorite.-Rev. Arthur Tiffen, Williamsfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
3/4 cup thinly sliced onion
1/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1/4 teaspoon ground marjoram
1/4 teaspoon garlic salt
Salt and pepper to taste
3/4 cup beef broth
1/4 cup ketchup
8 slices leftover cooked roast beef

Steps:

  • In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.

Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 740mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT



Roasted Beef Tenderloin With Mushroom Ragout image

Yummy treat for special occasions. Excellent with full-bodied red wine. Prep time includes marinading time.

Provided by kayc1218

Categories     Roast Beef

Time 12h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 garlic cloves, minced
2 teaspoons dried thyme
1/3 cup vegetable oil
1/2 cup red wine
1 bay leaf
2 teaspoons Kitchen Bouquet
1/3 cup soy sauce
2 cups sliced mushrooms
2 tablespoons chopped onions
2 teaspoons butter
1 tablespoon Wondra Flour
2 2/3 lbs trimmed beef tenderloin

Steps:

  • Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax.
  • Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting.
  • Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
  • In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat.
  • Slice meat and add mushroom ragout to the side or on top of beef.

AWESOME ROAST BEEF



Awesome Roast Beef image

This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.

Provided by Dawn

Categories     100+ Everyday Cooking Recipes

Time 8h15m

Yield 7

Number Of Ingredients 3

3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth

Steps:

  • Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 3.3 g, Cholesterol 87.7 mg, Fat 16.1 g, Protein 35.3 g, SaturatedFat 5.4 g, Sodium 658.4 mg, Sugar 0.6 g

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Top Asked Questions

How to cook mushrooms for ragout?
Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over.
How long to cook mushrooms in the oven?
Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 130 degrees F for medium rare, about 25 minutes. Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high.
How to cook a beef tenderloin roast?
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium rare, then enjoy the compliments that are guaranteed to follow.

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